An Indian friend and fellow small food producer once shared a top authentic Indian breakfast tip: Scrambled eggs cooked in a spicy curry sauce.
We've tried a few variations on this, including fresh ready made sauces (from said foodie friend) as well as mixing in our own @Sillylilli with the eggs.
This dish can also be made using Sillylilli or fresh chilli's, will be equally delicious and provide the necessary kick to wake you up after a
An amazing introduction to the Sunday brunch menu. Indian spiced scrambled eggs with crumpets
1 tablespoon of oil or ghee
3 banana shallots or a red onion, finely chopped.
4 large cloves of garlic, crushed
One red chilli or desert spoon of Calder's Kitchen Sillylilli
4 large free range eggs
3 tbs single cream
2 tsp curry powder (or a mix of cumin, coriander, onion seeds and fennel seeds)
One desert spoon of Calder's Kitchen spicy tomato chutney
Fresh coriander to garnish (optional)
Salt and black pepper
Fry off the shallot/onion over a low heat in the oil until soft and translucent.
Add the chilli (or Sillylilli) and garlic and fry for a few minutes.
Add the dried spices.
Beat the eggs with the cream and salt and pepper with a whisk.
Keeping on a low heat, pour the egg mixture into the pan and add the spicy tomato chutney.
Stir with a whisk over the heat until the eggs start to set. You can turn the heat up slightly if it doesn’t set.
Serve with sourdough crumpets (or bread of your choice) garnished with the fresh coriander.
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